Snowflake flour does not belong to low gluten flour; it is a kind of flour, which is named because its shape and material is like snowflake, snowflake flour is the basis of many baits, but now some baits, such as the bran type does not contain snowflake flour, and its material is small in specific gravity and has good atomization effect, which is usually used as a supplementary type of bait. As long as the performance of snowflake powder is properly recognized, it can be widely used.

Expanded Information

Simple introduction to the use of snowflake powder:

1, super bait 50% + snowflake powder 50% , used for fishing big carp.

2, Marukyu Yellow Carp 30% + snow powder 70% , used for rolling bait fishing float.

3, snowflake powder + garlic essence, rolling bait for bighead carp, the effect is also good.

4, pellet feed powder 55% + snowflake powder 25% + pulverized powder 20%, made of pull bait, the state is also very good.

Low-gluten flour is referred to as low-flour, also known as cake flour, Japanese known as thin powder, low-gluten flour is 13.8% moisture, crude protein 9.5% of the flour, usually used to make cakes, cookies, pastry snacks, puff pastry class snacks, and so on.

The sponge cake is made with low gluten flour, because low gluten flour is gluten-free, and the cake is especially soft and fluffy, with a large volume and a flat surface. Low gluten flour is similar to cake flour and pastry flour in daily life.

But cake flour and the like contain wheat starch and emulsifiers in addition to low-gluten flour. Low-gluten flour is flour with 13.8 percent water and 9.5 percent crude protein or less, and it is effective in nourishing the heart, benefiting the kidneys, removing heat and quenching thirst.

Categorization

Low gluten flour? (cake flour) protein content of 9.5% (including) or less, so the gluten is weak, commonly used to make soft taste, loose organization of the cake, shortening cookies, rolls and so on.

If you can't find low-gluten flour, you can use all-purpose flour? (all-purpose) (don't use the kind called "dumpling flour," which has a lot of gluten) and cornstarch in a 4:1 ratio. If you want it to be more low-gluten, you can add more cornstarch.

If you only have whole wheat flour, you can mix it with cornstarch at a ratio of 1:1, or you can microwave the flour for 2-3 minutes to reduce the gluten level and then mix it with cornstarch to make low gluten flour.

Baidu Encyclopedia - Snowflake Flour